🍗 Chicken & poultry
Chicken saltimbocca
Prosciutto, sage, and a very drinkable pan sauce
⏱️ Time estimate: about 45 minutes
Thin chicken cutlets get layered with prosciutto and sage, then pan-seared and finished in a glossy white wine butter sauce that feels restaurant-fancy without being fussy.
Ingredients
- 2 pounds chicken cutlets, pounded to 1/4-inch thick and cut into smaller pieces if needed
- 20 large sage leaves
- 12 pieces prosciutto, about 1/4 pound
- 1 1/4 cups low-sodium chicken stock
- 1 cup dry white wine
- 1 cup flour, for dredging
- Salt and pepper, to taste
- 1/4 cup olive oil
- 6 tablespoons butter, divided
- 2 tablespoons minced flat-leaf parsley
- Toothpicks, as needed to hold the sage in place
Instructions
- Layer the cutlets. Season the chicken with salt and pepper. Lay prosciutto over each piece, then top with 1 or 2 sage leaves and secure with toothpicks.
- Dredge. Coat the chicken lightly in flour and shake off the excess.
- Sear the chicken. Heat a large pan to medium. Add a little olive oil and 1 tablespoon butter, then cook the chicken prosciutto-side down until golden, about 2 to 3 minutes. Flip and cook 1 to 2 minutes more, until just cooked through. Work in batches as needed and transfer the chicken to a rack or plate.
- Make the sauce. Add the white wine to the pan and scrape up the browned bits. Let it cook for about 1 minute, then add the chicken stock and reduce until the sauce thickens and reduces by about half, roughly 3 minutes.
- Finish with butter. Lower the heat and whisk in the remaining butter. Taste and adjust the salt and pepper.
- Warm the chicken through. Return the chicken to the pan and gently spoon the sauce over for about 2 minutes.
- Serve. Sprinkle with parsley and remember to remove the toothpicks before eating.
Little dinner-party note: pounded thin cutlets really are the trick here, both for quick cooking and for that proper saltimbocca feel.